Bacteriocins of Lactic Acid Bacteria.The last decade has seen much renewed interest in the area of bacteriocins and, in particular, those that derive from lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. which are both industrially and agriculturally very important. Some of these compounds are even active against food spoilage spoilage decomposition; said of meat, milk, animal feeds especially ensilage. bacteria and endospore en·do·spore n. 1. A small spore formed within the vegetative cells of some bacteria. 2. A fungus spore borne within a cell or within the tubular end of a sporophore. 3. The inner layer of the wall of a spore. formers and also against important food-borne pathogens. These bacteriocins from lactic acid bacteria have been studied intensively from every scientific angle: microbiology, biochemistry, molecular biology and food technology, and a pool of knowledge is now rapidly accumulating about them. Certain compounds, such as nisin nisin an antibiotic substance isolated from cultures of lactic acid producing streptococci and reputed to have antibacterial activity against gram-positive bacteria. and pediocin, have already found a practical use in food preservation in many countries. The intention of this book is to give interested parties a comprehensive overview of the field. With this in mind the book reviews what is currently known of bacteriocins with respect to their microbiology, biochemistry, molecular genetics and potential applications. All the information and scientific data provided is the latest available and ensures this is a comprehensive volume. A selection of the extensive chapter titles reads: Lactic acid bacteria and bacteriocins - their practical importance; Taxonomy of lactic acid bacteria; Genetics and protein engineering of nisin; Lacticin 481, a lantibiotic produced by Lactococcus lactis; Lactococcins, bacteriocins of Lactococcus lactis; Bacteriocins and bacteriocin-like substances from Lactobacillus lactobacillus Any of the rod-shaped, gram-positive (see gram stain) bacteria that make up the genus Lactobacillus. They are widely distributed in animal feeds, manure, and milk and milk products. ; Lactacin F, a small hydrophobic heat-stable bacteriocin bacteriocin /bac·te·rio·cin/ (bac-ter´e-o?-sin) any of a group of substances, e.g., colicin, released by certain bacteria that kill other strains of bacteria by inducing metabolic block. ; Lactocin S, a lanthionine-containing bacteriocin isolated from Lactobacillus sake L45; Bacteriocins of Pediococcus; Bacteriocins produced by Leuconostoc species; Bacteriocins produced by Streptococcus thermophilus; Bacteriocins of Enterococcus; and Enterocin 1146, a bacteriocin produced by Enterococcus faecium DPC 1146. |
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